Zucchini Pancakes(Yields 4 Servings)
Light and savory zucchini pancakes featuring Parmesan and herbs, perfect for a quick lunch or brunch. Crispy on the outside, tender inside, and served warm with sour cream.
Ingredients
Instructions
- Squeeze excess water out of grated zucchini and press dry between paper towels.
- Combine grated zucchini, grated onion, Parmesan cheese, flour, eggs, mayonnaise, oregano, salt, and pepper in a mixing bowl, mixing well.
- Melt 1 tablespoon butter in a skillet over medium heat.
- Spoon 2 heaping tablespoons of the mixture into the skillet and flatten with a spatula.
- Brown both sides until golden and crispy.
- Serve warm with sour cream.
Tips & Substitutions
To enhance flavor, consider adding herbs like dill or chives. You can substitute the Parmesan cheese with feta for a tangy twist. If you need a gluten-free option, use almond flour instead of regular flour. Ensure the zucchini is well-drained to prevent sogginess in the pancakes.
Serving Suggestions
These zucchini pancakes are delicious served warm with a dollop of sour cream or Greek yogurt. They pair well with a fresh salad or roasted vegetables for a complete meal. For a heartier option, serve alongside poached eggs or smoked salmon. They are also a great appetizer or snack.
Storage & Reheating
Store any leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and crispy. You can also use an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pancakes(Yields 4 Servings) contains roughly 509 calories, with 18g protein, 98g carbohydrates, and 13g fat. It is an excellent source of iron (197% of the Daily Value), dietary fiber (140% of the Daily Value), and calcium (122% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 793mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. The cooked pancakes can also be reheated, making them a convenient option for busy mornings.
What can I use instead of mayonnaise?
If you prefer not to use mayonnaise, Greek yogurt or sour cream can be excellent alternatives, adding creaminess and a bit of tang to the pancakes. You could also use a vegan mayonnaise for a plant-based version.
Can I freeze zucchini pancakes?
Yes, zucchini pancakes freeze well! Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 2 months. Reheat directly from frozen in a skillet or oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).